And not only is Vegan Night on, but tonight you can enjoy a complete three-course vegan dinner at Bistro 185. For an appetizer, pictured above: a Flatbread Pizza based with whole wheat and flaxseed flatbread and topped with roasted zucchini, yellow squash, basil and garlic, topped with vegan Parmesan “cheese.” For your main course: a Mexican Stew rich with plantain, sweet potato, pineapple and Gardein “chicken.” For your dessert: a Roasted Banana “Cheese” Cake topped with pecans and maple-rum-agave syrup. From start to finish, we’ve got tastes to satisfy you at Bistro 185 tonight!
Attention vegans: Wednesday night is Vegan Night, and Chef Jakub has another feast planned for you: Plaintain Mexican Stew. Be sure to join us for this one!
The Julia Project travels south of the border for its flavors tonight, with a recipe developed and shared with Julia by Rick Bayless, who with his wife Deann runs the award-winning Frontera Grill and Topolobompo restaurants in Chicago. Rick became a student of cooking Mexican style and came up with this recipe that combines country-style pork ribs (which have lots of meat per rib and a great texture) with a marinade made of roasted ancho and grajillo chili peppers. The marinade also includes garlic, meat or poultry broth, cider vinegar, cumin seeds, ground cloves, peppercorns, oregano, cinnamon, salt and sugar. After marinating in the roasted chili pepper mixture, the ribs are baked in foil with water, basted with their cooking juices and the leftover marinade, until crispy on the outside and full of flavor on the inside. (You can see Rick preparing the recipe in a video linked here.)
We’ll be serving them with black beans and rice for a meal that is sure to wake up tastebuds longing for a meaty pork rib with a spicy tang. Come join us!